This recipe was inspired by a road trip I took with my best friends to Rhode Island. We had an amazing breakfast at this cute little corner cafe, and I had an omelet that absolutely blew my mind. What was in this mouthwatering, so ridiculously tasty omelette that I literally had to write home about it, you ask? Shrimp, bacon, and avocado. Pretty simple, right? No frills, just pure simple ingredients cooked absolutely perfectly. The shrimp were seared but juicy on the inside, the bacon was crispy, the avocado was warm and slightly melt-y, and the omelet was fluffy. Put it altogether and my first bite reaction was “oh my freaking G*d.”
Further Food Nutritionist Commentary:
By Nikki Nies, MS,RD, LD
Shrimp, Bacon, & Avocado Stuffed Chesapeake Omelet
1 tablespoon extra virgin olive oil
1 teaspoon Old Bay seasoning
6 medium-large raw shrimp, cleaned (tail and shell-off)
3 slices bacon
½ avocado, sliced thin
parsley, for garnish
Tessemae’s Lemon Chesapeake dressing, for drizzling
- First, make the bacon: heat an 8-inch cast iron or nonstick skillet over medium heat, then cook the bacon about 2-3 minutes per side, until crispy. Set aside on a paper towel lined plate to cool.
- Carefully place the shrimp down in the same pan, then cook for about 1 minute on each side, until the outsides are seared and pink but the inside isn’t completely cooked through yet.. Watch out – the oil may spit a bit! The pan will still be very hot, so keep an eye on the shrimp, you don’t want to overcook them.
- Remove the pan from the heat and take the shrimp from the pan and place them on the same plate as the bacon.
- Allow the cast iron to cool slightly, for about 2 minutes. Pour some of the bacon fat off in a small glass jar (to be discarded later, when it cools down). Using a paper towel (or two – and do this CAREFULLY), wipe some of the burned bits out of the pan.
- Place the cast iron back on the stove and heat over medium-low heat with 1 Tbsp olive oil for 2 minutes.
- Chop your bacon into bits and sprinkle the shrimp with ½ tsp old bay seasoning. You can either chop them into bite-sized pieces or leave them whole like I did.
- Meanwhile, whisk your eggs and the remaining old bay in a medium sized bowl. Whisk them vigorously – you’re trying to whip as much air into them as possible. I did this for about 1-2 minutes straight. Arm workout while cooking? Yes.
- Pour the eggs into the hot skillet and swirl them around to coat the bottom of the pan evenly. You want them to cook slowly, so if they sound like they’re sizzling too much, turn it down. Let the eggs cook without stirring them for about 2 minutes.
- Once the eggs start to lift a bit on the edges of the pan, use a rubber spatula to slightly push each edge forward towards the center, then tilt the pan towards you so the uncooked egg runs towards the edge of the pan. Repeat this a couple times around the pan.
- Put a cover over the top and cook about 2-4 minutes, until the top is not quite cooked through.
- Place your shrimp, bacon, and avocado slices on one half of the omelet, then loosen the opposite edge with your spatula and fold it over. Put the cover back on and cook for another minute to warm the toppings.
- Serve immediately. Drizzle with a dash of Tessemae’s Lemon Chesapeake and garnish with fresh parsley.
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